RECIPE: Easy Skillet Tempeh with Caramelized Onions and Grapes

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 330KCAL

INGREDIENTS

• 16 oz of Tempeh
• 2 tbsp olive oil
• 1 medium red onion, halved and sliced
• 1/2 cup red cooking wine
• 1/2 cup no sodium vegetable broth
• 1 1/2 tbsp chopped, fresh rosemary
• 2 cups red grapes

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Remove tempeh from packaging, and cut each block in half, to make square “steaks”. Place in a steamer basket and steam the tempeh for 15 minutes.
3. Meanwhile, heat the olive oil in a heavy, oven-proof skillet, and sauté onions until caramelized, about 20 minutes.
4. Remove onions from skillet. Add a little more oil if needed.
5. Add the tempeh to the skillet, and cook a few minutes on each side, until browned.
6. Remove tempeh from skillet. Pour in cooking wine and broth, and return the onions, along with chopped rosemary to the skillet. Simmer about 5 minutes.
7. Return tempeh to the skillet and toss grapes on the top. Bake in the oven 10-15 minutes, until grapes are shriveled and begin to brown.
8. Garnish with fresh rosemary.